1 onion, finely chopped
1 cup risotto (Arborio) rice
6 slices thick-cut bacon, cooked and chopped
32 oz (4 cups) hot vegetable stock
2 Tbsp olive oil
1 cup frozen peas
Heat olive oil in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for 5 minutes, until it starts to crisp.
Add the rice and stock, and bring to boil. Stir well, reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender. Stir in the peas, add a little salt and pepper and cook 3 minutes, until the peas are cooked.
Serve sprinkled with freshly grated Parmesan and freshly ground black pepper.
Nutritional information (per serving):
396 calories, 11 g fat, 4 g saturated fat, 71 mg cholesterol, 64 g carbohydrate, 3 g fiber, 14 g protein, 324 mg sodium